Banana and Pear Loaf with Vanilla & Sticky Pecan Topping

Whew what a title ! Banana and Pear Loaf with Vanilla & Sticky Pecan Topping but I really wantedto showcase all the flavours in the title ! How could I leave any out ! I already had to leave out Butter and Maple Syrup !

So I created this recipe after receiving my new Loaf size box from The Timber Cake Box Company– I’ve posted about them before with this yummy slice recipe Here and I have another Special Banana and Pear recipe that I need to write up using the 20cm Timber Cake Box ! But this one is super quick to make ( slow in the cooking but thats what makes it so moist and special 😉 )

This recipe was first done in the Cuisine Companion but method for the Thermomix is also below. You can use your mixer or even hand mix if you don’t have any special mixers.

So here is the fabulous recipe and directions for making my Banana and Pear Loaf with Vanilla & Sticky Pecan Topping

Oh and it tasted even better because the Banana’s were free ! my local fruit & veg had bunches of lady finger bananas that were very ripe and not perfect and so they were giving them to customers at the end of the checkouts !

Scrape out the seeds from your Sunshine Vanilla Madagascar Black Vanilla Bean and set aside ( keep your emptied bean and add it to your vanilla extract bottle for extra depth of flavour , or add to your custard or even scent some epsom salts for your bath ! – just some ideas )

From the { Cake Ingredients } use the Ultrablade and Melt Butter in the Cuisine Companion Speed 3 at 60 degrees for 1 minute ( or Microwave it ) Set aside Add Banana & Pear into the bowl and mix speed 9 for 10- 20 secs , scrape down and repeat depending on how chunky you like your mix Add in the SR Flour, Baking Powder , Bicarb, salt ,Brown Sugar, Maple Syrup and Vanilla Bean Seeds and mix on speed 7 for around 30 seconds until mixed through. Add in the melted butter and mix for about 15 seconds Speed 7 Add in the fork whisked eggs and mix in for about 15 seconds Speed 7

Bake for approximately 1 hour on 160 degrees if using the timber box for low and slow baking resulting in a beautifully decadent and moist cake Check after 1 hour and cook for an added 5-10 minutes needed if necessary . If starting to brown use a piece of baking paper cut to size over the top. ( If using another tin bake at 170 degrees for approximately 50 minutes check after 45 )

If using the topping mix the butter , sugar, pecans and Sunshine Vanilla Black Madagascar Vanilla Powder and sprinkle over the top of the loaf and pop back in the oven for approximately 5-10 minutes until dissolved through with the nuts slightly toasted.

Enjoy with butter !

Thermomix Method

Scrape out the seeds from your Sunshine Vanilla Madagascar Black Vanilla Bean and set aside ( keep your emptied bean and add it to your vanilla extract bottle for extra depth of flavour , or add to your custard or even scent some epsom salts for your bath ! – just some ideas )

From the { Cake Ingredients } melt the butter in the Thermomix for 3 minutes at 60 degrees on speed 1 (Or melt in pan on stovetop or in microwave) Set aside Add banana & pear into the Thermomix bowl and mix speed 6 for 10- 20 seconds, scrape down and repeat depending on how chunky you like your mix Add in the SR flour, baking powder, bicarb, salt ,brown sugar, maple syrup and vanilla bean seeds and mix on speed 4 for around 30 seconds until mixed through. Add in the melted butter and mix for about 15 seconds Speed 4 Add in the fork whisked eggs and mix in for about 15 seconds Speed 4

Bake for approximately 1 hour on 160 degrees if using the timber box for low and slow baking resulting in a beautifully decadent and moist cake Check after 1 hour and cook for an added 5-10 minutes needed if necessary . If starting to brown use a piece of baking paper cut to size over the top. ( If using another tin bake at 170 degrees for approximately 50 minutes check after 45 )

If using the topping mix the butter , sugar, pecans and Sunshine Vanilla Black Madagascar Vanilla Powder and sprinkle over the top of the loaf and pop back in the oven for approximately 5-10 minutes until dissolved through with the nuts slightly toasted.